Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 Becky- >Ok, maybe I'm overly paranoid here, but can anyone reassure me that >my properly brewed kombucha has absolutely NO traces of white sugar >still in it when I drink it? I'm having some toothaches and wanted >to be sure this was not the cause.... There are almost certainly small amounts of sugar left. One figure I came across is that 100g of kombucha will have 3g of sugar -- not information I can vouch for, but also not a number I'm comfortable with. I haven't drunk any of my kombucha to date because I'm still trying to reduce the amount of sugar remaining in the brew. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 Becky, it's very possible that the toothaches are caused by the Kombucha trying to remove toxins from your body. If this is the case, try drinking MORE water to help flush them out faster. HTH, Janet Ok, maybe I'm overly paranoid here, but can anyone reassure me that my properly brewed kombucha has absolutely NO traces of white sugar still in it when I drink it? I'm having some toothaches and wanted to be sure this was not the cause.... Becky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 Well, actually, the toothache started about the same time I went on a mostly raw diet. I added Kombucha a couple weeks later, so it may not be the sugar aspect, but more of a detox from the raw diet. But I didn't realize a toothache could be a detoxing symptom. It is one tooth at the moment, but right after I went mostly raw, my whole mouth ached! Must be all that chewing.... Has anyone else experienced anything like this? Becky > Becky, it's very possible that the toothaches are caused by the Kombucha trying to remove toxins from your body. If this is the case, try drinking MORE water to help flush them out faster. > HTH, > Janet > > Ok, maybe I'm overly paranoid here, but can anyone reassure me that > my properly brewed kombucha has absolutely NO traces of white sugar > still in it when I drink it? I'm having some toothaches and wanted > to be sure this was not the cause.... > > Becky > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 At 12:26 PM 4/9/2002 +0000, you wrote: >Well, actually, the toothache started about the same time I went on a >mostly raw diet. I added Kombucha a couple weeks later, so it may >not be the sugar aspect, but more of a detox from the raw diet. But >I didn't realize a toothache could be a detoxing symptom. It is one >tooth at the moment, but right after I went mostly raw, my whole >mouth ached! Must be all that chewing.... > >Has anyone else experienced anything like this? > >Becky I had one tooth that hurt forever and I tried all kinds of stuff for it. Most sweet things caused it to hurt. Turned out it had a tiny crack in it -- it's capped now and hasn't hurt since. I get the " whole mouth aching " syndrome from certain foods, probably, for me anyway, an allergic reaction. I did get it from one type of herb tea I was drinking -- never affected anyone else, just me. Heidi Schuppenhauer Trillium Custom Software Inc. heidis@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 Don't know about the Kombucha since I don't drink it but the toothaches are probably more of a result of the recent good changes in your diet. Bianca On Mon, 08 Apr 2002 23:11:59 -0000 " beckymauldin2001 " <beckymauldin@...> writes: Ok, maybe I'm overly paranoid here, but can anyone reassure me that my properly brewed kombucha has absolutely NO traces of white sugar still in it when I drink it? I'm having some toothaches and wanted to be sure this was not the cause.... Becky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 On Tue, 09 Apr 2002 12:26:28 -0000 " beckymauldin2001 " <beckymauldin@...> writes: Becky- Well, actually, the toothache started about the same time I went on a mostly raw diet. I added Kombucha a couple weeks later, so it may not be the sugar aspect, but more of a detox from the raw diet. But I didn't realize a toothache could be a detoxing symptom. It is one tooth at the moment, but right after I went mostly raw, my whole mouth ached! Must be all that chewing.... Has anyone else experienced anything like this? Bianca- Anything can be a detoxing problem. Detoxes have been noted to follow Hering's Law of Cure. If you are on the live food or primal diet list you will notice a few " detox " stories. One of my symptoms was bleeding gums, precisely because I had problems with my teeth in the past, which is what Hering's law would predict. Just a thought. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 At 07:43 PM 4/10/2002 -0700, you wrote: >Ok, maybe I'm overly paranoid here, but can anyone reassure me that >my properly brewed kombucha has absolutely NO traces of white sugar >still in it when I drink it? I'm having some toothaches and wanted >to be sure this was not the cause.... I'd recommend getting a copy of Gunther W. 's book " Kombucha " , Publishing House Ennsthaler, A-4402 Steyr. Printed in Austria, Copyright 1991. 8th Edition 1995. ISBN 3 85068 337 0 In this 150-page book covers the gamut of Kombucha culture. To quote a small bit of the book: " The Kombucha culture could be described as a little chemical factory, which during the time fermentation takes place produces a small amount of alcohol, carbon dioxide, B vitamins and vitamin C, as well as various organic acids which are important for the human metabolism: acetic acid, gluconic acid, glucuronic acid, lactic acid, oxalic acid and a few others as well. A so-call inversion of the disaccharides (= compound sugars, such as beet or cane sugar) precedes the processes of forming acids; this means a break-down into monosaccharides (= simple sugars, such as glucose, fructose, galactose). This division is caused by enzymes and acids. " It does seems, from his discourse, that the " white sugar " is broken down into more simple sugars. The drink is decidedly acidic after 20 days (a chart in the book indicates approximately a 2.25 pH) while after only 10 days the pH is nearly 4. also points out the variability of each batch as being dependent upon how favorable the vital conditions are which can be accorded the micro-organisms in the Kombucha culture. He offers some 8 or 9 variables to consider. Perhaps the acidity is contributing to the tooth aches - just a guess on my part. Regards, -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 Mark- >as well as various organic acids which are important for the >human metabolism: acetic acid, gluconic acid, glucuronic acid, lactic acid, >oxalic acid and a few others as well. Isn't oxalic acid the phytic acid-like acid found in spinach and other such foods that causes problems by binding to minerals and forming oxalates, which are excreted just like phytates? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 isnt that only if you cook the spinach? eating it raw supposedly does not create the problem, yes? ----- Original Message ----- From: Idol Sent: Thursday, April 11, 2002 1:14 AM Subject: Re: kombucha and sugar Mark- >as well as various organic acids which are important for the >human metabolism: acetic acid, gluconic acid, glucuronic acid, lactic acid, >oxalic acid and a few others as well. Isn't oxalic acid the phytic acid-like acid found in spinach and other such foods that causes problems by binding to minerals and forming oxalates, which are excreted just like phytates? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 At 01:14 AM 4/11/2002 -0400, you wrote: >Isn't oxalic acid the phytic acid-like acid found in spinach and other such >foods that causes problems by binding to minerals and forming oxalates, >which are excreted just like phytates? Speaking as a novice in this area, I believe that you are generally correct. -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 At 10:07 AM 4/11/2002 -0400, you wrote: >isnt that only if you cook the spinach? eating it raw supposedly does not >create the problem, yes? Can anyone on the list help here? I thought it was just the opposite - that raw can cause the problem. -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 > isnt that only if you cook the spinach? eating it raw supposedly does not create the problem, > yes? It's the other way around actually; cooking breaks down the oxalates. In general, plant foods are made more digestible by cooking. Animal foods are made less digestible by cooking. As usual the way we've started doing things in the last century are completely a**-backwards. We're encouraged to eat almost all of our plant foods as raw and whole as possible while cooking the heck out of anything that came from an animal. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 >isnt that only if you cook the spinach? eating it raw supposedly does not >create the problem, yes? >>>>Can anyone on the list help here? I thought it was just the opposite - that raw can cause the problem. ***yer right mark! raw cruciferous veggies contain a fairly high amount of goitrogens - thyroid suppressing compounds. Cooking neutralizes them. Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 Bob- >isnt that only if you cook the spinach? eating it raw supposedly does not >create the problem, yes? Actually, the opposite is true -- with vegetables containing oxcalates, you have to cook them somewhat to neutralize the oxcalic acid. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 > isnt that only if you cook the spinach? eating it raw supposedly does not create the problem, yes? No, the opposite is true, actually. Raw spinach and kale, for that matter, have a higher level of oxalic acid than cooked. Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 >>>It's the other way around actually; cooking breaks down the oxalates. In general, plant foods are made more digestible by cooking. Animal foods are made less digestible by cooking. ***, why are plant foods *in general* more digestible if cooked? Aside from the oxalates and goitrogens in cruciferous veggies, what makes other veggies more digestible when cooked? Is it the cellulose? Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 The cellulose and the starches are the main ones. There are toxins that are destroyed by cooking too. My understanding is that grains, for example, contain starches that are difficult to digest until they've been cooked. Potatoes would be one example of a food that is toxic raw, but quite edible once cooked. I used my " in general " qualifier both because it's not true for *all* plant foods, and also because there are ways to prepare plant foods that get around the digestibility factor. Juicing, for example... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2002 Report Share Posted April 12, 2002 >>>>The cellulose and the starches are the main ones. ***How does cooking alter cellulose? Any idea? Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2002 Report Share Posted April 12, 2002 > ***How does cooking alter cellulose? Any idea? I'm not sure that it does; in fact, I don't think that it does. The way I understand it is that cooking (or juicing) simply ruptures the cell walls so that we can access the nutrients that they contain. To my knowledge, the cellulose itself remains indigestible in the absence of microbial action. The nutrients in a raw vegetable often remain largely inaccessible to our digestion because we can't digest the cellulose to get at the contents of the plant tissue. If you chew the bloody blazes out of it, you should be able to achieve a similar effect. I've become much less of a fan of salads for two reasons: raw greens are much bulkier and you therefore tend to consume less of them in a raw form, and I seriously doubt that I or most other people chew the raw greens sufficiently to really be able to assimilate what they have to offer. I should clarify though, I don't think there's anything *wrong* with eating raw vegetables. In fact, I'm sure there are things provided by doing so that are very beneficial. I just think that common " wisdom " these days may be slightly overemphasizing the value of raw and/or undercooked vegetables. One thing I remember reading (I think it was on beyondveg), is that many primates practice a type of juicing to lower the amount of indigestible cellulose that they consume. They take a bite of the plant material and chew it, then they press the material between their cheek or lip and their teeth, swallow the juice and spit out the pulp. If our more vegetarian primate cousins need to bypass the cellulose to obtain the nutrition, you can be fairly sure that we do to an even larger extent. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2004 Report Share Posted August 19, 2004 Now that I have been off sugar for many moons, I have quite severe reactions when I eat it...like instant headache, big energy drop and sometimes, I just get upset and angry. I never have any of these symptoms when I drink Kombucha Tea and I do drink at least 6ozs a day...every day. Anne VA USA Amount of sugar found in 1 fluid ounce (29.573 ml) Kombucha Tea. Ferment time: 15 days Sucrose .22 g Glucose .78 g fructose .65 g -------- 1.65 g 2.5 What is the sugar content of Kombucha Tea? In response to the query about the carbohydrate content of Kombucha, the following was found in Hobbs book: In tea made with 1 cup of sugar to 3 quarts of water, fermented for 7 days -- there are about 4 grams of sugar in a 3-1/2 oz. glass. That's about a teaspoon or 16 calories. The analysis was done by a certified food lab. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2004 Report Share Posted August 20, 2004 Pam, Under Recipes I believe in the files is how to make kombucha. Suzipam <peetee1965@...> wrote: Hey Anne I have a kombucha mushroom sitting in fridge ready to start brewing and if you have any easy to follow tried true steps to get this guy brewing I would appreciate it. You can contact me offlist.Can I brew it w/o a heat source or do I need to get a crock pot or a heating pad, please say that's not necessary. I know it has to be kept within a certain temp range and such. I just need some simple directions, thanks.Pam-------------------------------------------------> Now that I have been off sugar for many moons, I have quite severe > reactions when I eat it...like instant headache, big energy drop and > sometimes, I just get upset and angry. I never have any of these > symptoms when I drink Kombucha Tea and I do drink at least 6ozs a > day...every day.> Anne> VA USA> > > Amount of sugar found in 1 fluid ounce (29.573 ml) Kombucha Tea.> > Ferment time: 15 days> > Sucrose .22 g> Glucose .78 g> fructose .65 g> --------> 1.65 g> > > 2.5 What is the sugar content of Kombucha Tea?> > In response to the query about the carbohydrate content of Kombucha, the > following was found in Hobbs book: In tea made with 1 cup of > sugar to 3 quarts of water, fermented for 7 days -- there are about 4 > grams of sugar in a 3-1/2 oz. glass. That's about a teaspoon or 16 > calories. The analysis was done by a certified food lab. Quote Link to comment Share on other sites More sharing options...
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